Glogovska (Kiełbasa głogowska)

Polish smoked pork sausage.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Cut lean pork into 20 mm cubes. Mix with 1/3 of salt and 1/3 of cure #1. Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
2. Grind semi-fat pork with 3/8” (10 mm) plate.
3. Grind pork trimmings with connective tissue with 1/8” (3 mm) plate.
4. Using food processor emulsify ground pork trimmings rich in connective tissue adding 5% (5 ml or 1 teaspoon) of cold water. Add remaining salt, cure #1 and spices during this step.
5. Mix cured lean pork cubes, semi-fat and emulsified pork together.
6. Stuff firmly into 32-36 mm hog casings.
7. Hang for 60 min at room temperature.
8. Apply hot smoke 45-80° C (113-176° F) for 90 min until casings develop brown color.
9. Bake in smokehouse (thin smoke allowed) at 85° C (185° F) for 30 min until sausages reach 68-72° C (154-160° F) internal temperature.
10. Cool in air to 15° C (59° F) or lower.